Fall Cobb Salad with Roast Chicken & Butternut Squash
This Fall Cobb Salad is a celebration of seasonal, fresh produce and ingredients. Serve on top of fresh green leaf lettuce, then dress lightly with our homemade honey Dijon vinaigrette. A satisfying, flavorful dinner option that will keep you full. Gluten-free.
Servings: 4 servings
Calories: 605kcal
Ingredients
For the Roasted Squash
- 1 honeynut squash peeled and cut into ½" cubes
- 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- 1 tsp granulated garlic
- 1 tsp ground cinnamon
For the Roast Chicken
- 1 bone-in, skin-on chicken breast about ¾ lb
- 1 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the Salad
- 1 (4 oz) pre washed lettuce
- 4 hard boiled eggs
- 4 pieces Maple bacon, cooked and broken into small pieces
- ⅓ cup candied pecans
- ⅓ cup dried cranberries, or dried cherries
- ⅓ cup Syrah cheese, crumbled (or your favorite cheese: Parmesan, blue cheese, goat cheese)
For the Honey Dijon Vinaigrette
- 1 ½ Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp Kosher salt
- pinch of black pepper
- ¼ cup extra virgin olive oil
Instructions
- Roast the honeynut squash: Preheat oven to 425F. Combine squash, 2 Tbsp olive oil, 1 tsp salt, 1 tsp garlic, and 1 tsp cinnamon on a rimmed baking sheet, then toss to combine. Roast for 20 minutes, tossing once halfway through. Set aside until needed.
- Roast the chicken breast: Place chicken breast on a rimmed baking sheet, then drizzle with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper on all sides. Roast until an internal temperature of 165F is reached, about 25-30 minutes. Skin should be crispy. Once cool, remove breast meat from bone, then cut into ½" pieces. Set aside.
- Assemble the salad: Divide lettuce evenly between plates. Combine 4 hard boiled eggs, 4 pieces of maple bacon, ⅓ cup candied pecans, ⅓ cup dried cranberries, and ⅓ cup crumbled Syrah cheese in a large mixing bowl. Make the salad dressing.
- Make honey Dijon vinaigrette: Combine 1 ½ Tbsp white wine vinegar, 2 tsp dijon mustard, 1 tsp honey, ¼ tsp Kosher salt, pinch of black pepper, and ¼ cup extra virgin olive oil in a small mason jar, then secure with lid. Shake until thoroughly mixed. Add vinaigrette to mixing bowl with salad mix-ins, then toss to combine. Divide dressed toppings between plates, then serve immediately.
Notes
- Vinaigrette can be made up to 1 week in advance and stored in a sealed container in a refrigerator. Allow to come to room temperature before serving.
- Salad toppings (excluding lettuce) can be dressed and kept in a sealed container for up to 3 days. Place over fresh lettuce just before serving.
Nutrition
Calories: 605kcal | Carbohydrates: 24g | Protein: 20g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 225mg | Sodium: 1410mg | Potassium: 541mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10333IU | Vitamin C: 20mg | Calcium: 184mg | Iron: 2mg
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